This alliterative meal is a great dinner for Shabbos, Rosh HaShanah, Succos or any festive occasion.

1 pound chickpeas, soaked overnight, drained and rinsed

2 tablespoons olive oil

1 onion, chopped

2 pounds boneless, skinless, chicken breast, cut into strips

1 tablespoon cumin

1 tablespoon freshly grated ginger

1 tablespoon chili powder

5 cups chicken broth

2 tomatoes, chopped

½ cup couscous

¼ cup cilantro, chopped

Salt and pepper to taste

Cover chickpeas with water and cook until tender –about 2 hours. Drain and reserve cooking liquid.  Heat oil in a large Dutch oven over medium-high heat.  Add onion and cook for about 5 minutes.  Add chicken and sauté until browned.  Stir in cumin, ginger and chili powder.  Add broth, chick peas and their cooking liquid. Stir well.  Cover and bring to a boil.  Reduce heat and simmer for about 15 minutes.  Add tomatoes and couscous.  Return to a boil, reduce heat and simmer, covered, for an additional half hour.  Stir in cilantro, salt and pepper.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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